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–+ servings
mashed potato squash with creamy interior and melting butter on a white small bowl over white counter.

Mashed Potato Squash

Creamy and effortless; mashed potato squash is the roasted side dish that tastes like mashed potatoes, with none of the work.
4 from 1 vote
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Course: Side Dish
Cuisine: American, Fall Comfort Food
Prep Time: 10 minutes
Cook Time: 35 minutes
Optional Add-ins: 5 minutes
Total Time: 50 minutes
Servings: 2
Calories: 150kcal
Cost: 3$

Equipment

  • 1 Sharp chef’s knife (For halving the squash)
  • 1 Spoon (For scooping out seeds)
  • 1 Baking Sheet (Lined with parchment or foil)
  • 1 Fork (To fluff the roasted flesh)
  • 1 Pastry brush (opt.) (For brushing on oil or butter)
  • 1 Oven mitts (Squash shells retain heat after roasting)

Ingredients

  • 1 Mashed potato squash - Medium size serves 2
  • 1 tablespoon Olive oil or butter - For roasting
  • To taste - Salt
  • Black pepper ( To taste ) - Freshly ground preferred
  • 1–2 teaspoon Fresh herbs - Thyme rosemary, or sage
  • Garlic ( Optional ) - Fresh minced or powder

Instructions 

  • Preheat oven and wash squash
  • Cut in half lengthwise
  • Remove seeds and stringy bits
  • Rub with oil, add salt, pepper, herbs
  • Bake cut-side down until fork tender
  • Carefully turn squash cut-side up
  • Use fork to separate creamy flesh
  • Add butter, cream, cheese, etc.
  • Garnish and serve in the shell
  • Broil briefly for golden top

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1bowl | Calories: 150kcal (8%) | Carbohydrates: 2g (1%) | Protein: 20g (40%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg (3%) | Sodium: 180mg (8%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 4500IU (90%) | Vitamin C: 18mg (22%) | Calcium: 60mg (6%) | Iron: 1mg (6%)